Vegetable samosas

[Doris_Pinks]

I managed to get the kids to eat  aubergine and courgettes in these! ;D
Adapted from Madhur Jaffreys cookbook, the original is great too.
They are quite labour intensive and time consuming, but fun if you like messing around in the kitchen!
The original recipe asks for peas instead of the Aubs, courgs and french beans.  If you can't be bothered to make the samosas, the filling tastes good by itself!

Makes 16
1/2 lb plain flour
1/2 teaspoon salt
4 tablespoons vegetable oil
4 tablespoons water

For the stuffing

1 lb 10oz potatoes boiled in their jackets and cooled, then peeled & Chopped small
vegetable oil
1 medium sized onion finely chopped
1 small Aubergine chopped small
1 small courgette chopped small
handfull of french beans cut small (about the size of a pea)
1 tablespoon finely grated fresh ginger (I use the jarred stuff)
1 fresh hot chilli finely chopped (optional)
3 tablespoons finely chopped fresh corriander
3 tablespoons water
1 1/2 teasp. salt or to taste
1 teaspoon ground coriander seeds
1 teasp. garam masala
1 teaspoon roasted, ground cumin seeds
1/4 teasp cayenne (I used less)
2 tablespoons lemon juice
Vegetable oil for frying

Put flour & salt in a bowl, add oil and rub together until it resembles breadcrumbs, slowly add water until the ball makes a stiff dough. (you may need more water)
Knead on a worksurface for about 10 mins or until smooth. put it into a ball and palce in a lightly oiled polythene bag, set aside for at least 30 mins.

Make the stuffing by heating a splash of oil in a frying pan. put in onions and stir and fry them until they turn brown at the edges. Add Aubergines, courgettes and beans, ginger, chilli, fresh coriander and 3 tablespoons water, cover and cook over a low heat until the veg is cooked.
Add the diced potatoes, salt, coriander, garam masala, cumin, cayenne and lemon juice, turn off the heat and allow to cool. (check the seasoning it may need more lemon juice or salt.)

Knead the pastry again, and divide into 8 balls, roll out into a circle about 7 inch round, cut in half. With one half make a cone making a 1/4 inch seam along straight edge, sealing with a little water.
Fill the cone with stuffing close the top of the cone by sticking the open edges together with water, and seal with prongs of a fork or fluting with your fingers. (I sort of roll mine)
Heat 1 1/2 - 2 inches of oil for deep frying over a medium flame. When hot  (Not smoking) Put in as many samosas as the pan with hold in a single layer.
Fry slowly turning frequently until they are golden brown and crisp.
Drain and serve hot or room temp.

[Doris_Pinks]

[flowerlady]

I bet these don't keep either  ;D

Sometimes I use lime instead of lemon in my Indian cookery, it's quite distinct but just as yummy ;)

[Doris_Pinks]

Erm  I have a confession to make to you, I made 16, we ate 2 each that night leaving 8, and I said, I am going to freeze the rest, only 5 made it to the freezer!! ;D ;D  They were lovely as a lunch on my plot!! ::)  ::) ;D

[flowerlady]

 ;D ;D ;D ;D ;D